Dough improver for leavened bakery products



Patented on. 19, 1937 UNlTEDS-TATES PATENT OFFICE nouan mnovnn roaLamvmmn mummy mowers chimes 1!. Macintosh, Kansas City, Mo, assignor toStandard Brands Incorporated, New York, N. 2., a corporation of DelawareNo Drawing. Application January 3, 1936,

- Serial No. 57,396

44 Claims. (Cl. 99--91) This invention relates to-processing dough foryeast leavened bakery products, and particularly to flour improvers, andhas for its principal object to provide a composition of this character-Ior improving the maturing action in 'doughs,

whereby the resulting bakery products have a finer, more silky texturewith improved color of crumb;

A further object of the invention is to provide a novel composition 01'matter which is more efiective in giving the dough a tougher and morehomogeneous and flexible consistency, so that a greater number ofindividual gas cells remain intact without rupturing, thereby increasingits gas retaining properties, which produces bakery -pro'ducts of bettertexture and keeping quality.

In preparation of dough mixtures, yeast with its enzymes is introducedinto a plastic flour and water mixture to efiect fermentation whereinlarge quantities of carbon dioxide gas are generated and evolved, andthe hydrogen ion concentration of the mix is progressively increased tothat productive of the desired physical characteristics for good bakeryproductsas characterized by volume relatively to a given weight ofdough, size and arrangementof the cell structure, appearance, andkeeping qualities.

All of these characteristics are dependent upon gas retaining propertiesof the dough, which in turn are governed by changes in the physicalproperties'brought about with the developmentand final attainment of adefinite hydrogen ion concentration and other factors incidental tofermentation.

Obviously, if dough is sufliciently viscuous, extremely elastic, yettough, it is capable of producing extremely thin films which will notrupture, butwhich willretain the generated gas,

thereby eifecting the increased volume and finer, more uniform cellstructure.

Heretofore, dough maturing effects have been brought about byintroducing into the flour or dough mix an innocuous bromine compound,such as potassium bromate. i

I have found that by including minute amounts of vanadium compounds inconjunction with an innocuous oxidizing compound of a halogen belongingto the group chlorine, bromine and iodine, such as sodium and potassiumchlorate, bromate and iodate, and especially a bromate, I

' am enabled to obtain superior results with smaller quantities of thebromate, whereby the bakery products have a liner, more silky textureand better color of crumb.

While I am not fully aware of the exact chemical reaction with thehalogen compound as, for

example, between the bromate and vanadium, it 5 is my beliei', that thevanadium acts as a catalyst in promoting activity of the bromate in itsdough maturing action, so that better maturing Typical examples ofvanadium salts found suitable are: di-vanadyl sulfate, V202(SO4) a;vanadyl sulfate, V2O2(SO4)3; di-vanadyl chloride, VzOClz;

meta-vanadic acid, HVOa; sodium meta-vanadate,

NaVOa; sodium ortho-vanadate NaaVOslfiHzO; and ammonium meta-vanadate,NH4VO3, etc.

While the vanadium is used in combination with an oxidizing compound ofa halogen, as the bromate, thecombination of halogen compound, e. g. thebromate and vanadium may be used in conjunction with other known breadimproving chemicals without interfering with further action. Further,the vanadium compound may be utilized alone, i. e., without an innocuousoxidizing compound of a halogen, and when so used gives improvedqualities, as finer texture and enhanced crumb color. Also, the hydrogenion concentration may have a value of pH 3 to B, it

being noted that the rapidity of decomposition of the iodate in higheracid concentrations indicates the desirability of utilizing a dough mixhaving a higher pH value.

The most satisfactory amounts of vanadium range from 0.2 to 0.6 partsper million based upon the weight of the flour used in compounding thedough, when the vanadium compound is used in conjunction with theoxidizing halogen compound. However, when the; vanadiumis' employedalonethe range may then be from about 1.3 parts to 2.2 parts per million.

Typical iormulas, given byway of example,

whicharebasedmlpoundsofflour,areas follows;

Parts by weight 5 Calcimn acid phosphate 0.2

Ammonium sulfate 0.028 Potassium bromate 0.0005 Potassium iodate 0.0004Sodium metar-vanadater. 0.00006 Sodium chloride 0.08

Flour 0.0911

Parts by weight Calcium acid phosphate 0.2

Ammonium sulfate 0.028 Potassium chlorate 0.000? Sodium meta-variadate.0.00006 Sodium chloride. 0.08 Fioiu' 0.0911 2 Parts by weight Calciumacid phosphate 0.2 Ammonium sulfate 0028 Potassium iodate 00005 Sodhnnmeta-vanadate. 000006 Sodium chloride 0.08 Flour 0.0911

Parts by weight Calcium acid phosphate 0.2 Ammonium sulfate 0.028 Sodiummeta-vanadate 0.00018 Sodium chloride 0.08

Flour 0.0911

preparedwithoutthevanadiuminthattheyhave00ai'iner.moresilkytextureandhaveabetter crumhoolor.

Thiaapplicationiainpartaoontinuationofmy copending applicaflon SerialNo. 112,353, filed miLlm. o5 Havingdeacribedmyinvmtionwhatlclaimasnewanddeairetoa'ecmebylettersl'atentis:

70 2. Ampoliflonoftheeharacterdescribedin- 75 mouidiaingbromineoompound.1

4. A composition of the character described ineluding sodium di-vanadylsulphate, and an innocuous oxidizing bromine compound.

5. A composition of the character described including a water solublevanadium compound and potassium bromate.

6. A composition of the character described including sodiummeta-vanadate. and potassium bromate.

7. A prepared flour including a water-soluble 10 vanadium compound, andan innocuous oxidizing bromine compound.

8. A prepared flour including sodium orthovanadate, and-an innocuousoxidizing bromine compound. i5

9. A prepared flour including sodium meta.- vanadate, and an innocuousoxidizing bromine compound.

10. A prepared flour including sodium di-vanadyl sulfate; and aninnocuous oxidizing bromine 21 compound.

11. The process oi making leavened bakery products,including'inoorporating with the flour and other ingredients of a doughmix a watersoluble vanadium compound. and an innocuous 25 oxidizingbromine compound.

12. The proces of making leavened bakery products, includingincorporating with the flour and other ingredients of a dough mix sodiumortho-vanadate. and an innocuous oxidizing 30 bromine compound.

13. Die process of making leavened bakery products, includingincorporating with the flour and other ingredients of a dough mix sodiummeta-vanadate. and an innocuous oxidizing bro- 35 mine compound.

14. The proces of making leavened bakery products, includingincorporating with the flour andotheringredients oiadoughmlxsodiumdivanadyl sulfate, and an innocuous oxidizing b1' 40 mine compound.

15. The process of making leavened bakery products, includingincorporating with the flour andother ingredients ofadmhmixawatersoluble vanadimn compound and potassium bromate.

'. 18.'1he prom ofmakingleavened bakery P oduc -S, includingincorporating with the flour andotheringredientsofadoughmixsodiummeta-vanadate,andpotaasiumbromate.

1'1. The process of making leavened bakeryproductnincludingincotpmtingwitbtheflourandotheringredientsofadoughmixsodiumortho-ranadate,andpotassiumbrolnate.

18.1heprocmsofmakimleavenedbakeryproductaincludingincorporaflngwimflieflourandotheringredientsofadoughmixsodiumdb' vamdyl ailfate, and potassiumbromate.

10.Acompositionofthecharacterdescribed' includingfiounaninnoammoxidizingbromine'oompormdandawateraolublevanadiumcompoundinwhichnmdimisprelentinmammtequivalentto02partto0.6partbyweightofvanadimnpermillionpartsbyweightofiimrr.

20.Apreparedflourineludimaninnocuousoxidilingbmminecompmmdandawatersoluhlevamdhimcompoundinwhichvanadimnispreamtinanammmtequivalentto03partto06partbyweightofvanadiumpermillionpartsby o weightofiiour.

21.Admghmixincludmgflour,aninnocuousoxidillngbromineeompumdandawatersolublevanadiumcompoundinwhichyanadiumispoesentinanamountequInImttoOQtoOJpart-mby weight of vanadium per million parts by weight of flour.

22. A composition of the character described including an innocuousoxidizing bromine compound, and sodium meta-vanadate wherein the sodiummeta-vanadate is present in an amount equivalent to 0.00006 partbyweight and the bro-= mine compound is present in an amount equivaient to0.0005 part by weight.

'23. A composition of the character described including flour, aninnocuous oxidizing bromine compound, an iodate, and a water solublevana-.

dium compound in which the vanadium is present in an amount equivalentto 0.2 part to 0.6 part by weight of vanadium per million parts byweight of flour.

24. A composition of the character described including flour, a bakingacid, a bromate, and a water soluble vanadium compound in which thevanadium is present in an amount equivalent to.

um per million parts of mono-calcium phosphate.

2'7. A composition of matter of the character described for use inmaking yeast-leavened bread, comprising mono-calcium phosphate,potassium iodate, a bromate, and a water soluble vanadium compound, saidvanadium compound being present in an amount equivalent to approximately125 parts of vanadium per million parts of monocalcium phosphate.

28. A composition of matter of the character described for use in makingyeast-leavened bread,

comprisingthe following ingredients in approximately the proportionsrecited:

Parts. Mono-calcium phosphate -1 50 Ammonium sulphate--. 7 Potassiumbromate 0.125

Potassium iodate 0.1

and a water-soluble vanadium compound in the proportion of about 125parts of vanadium per million parts of mono-calcium phosphate.

29. A prepared flour including a water-soluble vanadium compound in anamount of approximately 1.3 parts to 2.2 parts by weight of vana-= diumper million parts by weight of flour.

30. A prepared flour including sodium metavanadate in an amount ofapproximately 1.3 parts to 2.2 parts by weight of vanadium per millionparts by weight of flour.

31. The process of making leavened bakery products includingincorporating with the flour and other ingredients of a dough mix awatersoluble vanadium compound in an amount of approximately 1.3 partsto 2.2 parts by weight of vanadium per million parts by weight of flour.

32. The process of making leavened bakery products includingincorporating with the flour and other ingredients of a dough mix sodiummeta-vanadate in an amount ofapproximately 1.3 parts to 2.2 parts byweight of vanadium per million parts by weight of flour.

33. A composition of the character described including flour and awater-soluble vanadium compound in which vanadium is present in anamount equivalent to 1.3 parts to 2.2 parts by weight of vanadium permillion parts by weight of flour.

34. A composition of the character described for use in makingyeast-leavened bread, comprising flour, a baking acid and a watersoluble vanadium compound, thev proportion of vanadium to the flourbeing'approximately 1.3 parts to 2.2 parts by weight of vanadium permillion parts by weight of flour.

35. A composition ofthe character described including a water-solublevanadium compound and an innocuous oxidizing compound of a halogenbelonging to the group chlorine, bromine and iodine.

36. A composition of the character described including sodiummeta-vanadate and an innocuous oxidizing compound of a halogen belongingto the group chlorine, bromine and iodine.

37. A prepared flour including a water-soluble vanadium compound and aninnocuous oxidizing compound of a, halogen belonging to the groupchlorine, bromine and iodine.

38. A prepared flour including sodium metavanadate-and an innocuousoxidizing compound of a halogen belonging to the group chlorine, bromineand iodine.

39. The process of making leavened bakery products includingincorporating with the flour and other ingredients of a dough mix awatersoluble vanadium compound and an innocuous oxidizing compound of ahalogen belonging to the group chlorine, bromine and iodine.

40. A composition of the character described including flour, aninnocuous oxidizing compound of a halogen belonging to the groupchlorine, bromine and iodine, and a water-soluble vanadium compound inwhich. vanadium is present in an amount equivalent to 0.2 part to 0.6part by weight of vanadium per million parts by weight of flour.

41. A composition of the character described for-use in makingyeast-leavened bread-comprising a baking acid, an innocuous oxidizingcom-' million.

42. Acomposition of matter of the character described for use in makingyeast leavened bread, comprising flour, a baking acid, an ammonium salt,and .a water soluble vanadium compound, the proportion of vanadium tothe flour being approximately 1.3 parts to 2.2 parts vby weight ofvanadium per million parts by weight of flour.

43. A composition of matter of the character described for use in makingyeast leavened bread, comprising flour, a baking acid, an ammonium salt,and sodium meta-vanadate, the proportion of vanadium to the flour beingapproximately 1.3 parts to 2.2 parts by weight of vanadium per millionparts by weight of flour.

44. The process of making leavened bakeryproducts, includingincorporating with the flour and'other ingredients of a dough mix aminute quantity of water-soluble vanadium compound whereby the gasdevelopment of the dough is improved.

CHARLES H. MAcINTOSI-I.

